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Wednesday, July 18, 2001
Spicy recipes earn couple top honors
Local entries win twice in reader-recipe contest from Chile Pepper magazine
From staff reports

File photo by David Adame/Caller-Times

Diane Halferty (left) won second place with her orange chile chicken and husband Peter won second place for his chipolte mashed potatoes.

   Diane and Peter Halferty have done it again, this time getting the nod from Chile Pepper magazine for recipes they entered in the publication's first reader-recipe contest. Peter's chipotle mashed potatoes gobbled up second place in the side dish category. Diane's orange chile chicken with black beans won second place in the meat and poultry category.
   Diane estimates the couple has placed in about eight contests this year. Soon, she'll start heating up her kitchen to concoct something special for the Pillsbury Bake-Off Cooking Contest.
   "I've said if I don't get anything this year, that's it," said Diane, whose friends reminded her she said the same thing last year. "I've been entering it for - what? - about 30 years now."
   Not that we feel too sorry for her. The Halfertys just returned from an all-expenses-paid Beverly Hills vacation, courtesy of Diane's winning three cheese pizza recipe that ran in December's TV Guide.
   Chipotle mashed potatoes
   6 large baking potatoes (about 3 pounds)
   2 large canned chipotle chiles in adobo sauce, seeded and diced
   ½ cup warm milk (plus extra if needed)
   3 garlic cloves crushed through a press, then minced
   3 tablespoons softened butter or extra-virgin olive oil
   salt and freshly ground pepper to taste
   Peel and quarter potatoes. Combine potatoes and chipotle chiles in a large pot with enough water to cover. Cover pot and bring to a boil over high heat; reduce heat and cook until potatoes are soft (about 15 minutes). Remove potatoes with a slotted spoon to a large bowl. Pass the potatoes through a ricer into another bowl and stir in the milk and garlic until well combined, adding a small amount of extra milk if needed. Whisk in butter or oil and season with salt and freshly ground pepper. Transfer to a warm serving bowl and serve.
   Yield: 6 servings
   Source: Peter Halferty
   Orange chile chicken with black beans
   2 tablespoons olive oil
   1 ¾ pound frying chicken, cut into pieces and skinned
   1 large red onion, halved and thinly sliced
   4 cloves garlic, minced
   1 ½ cups fresh orange juice
   ¾ cup chicken broth or stock
   3 tablespoons hot chile sauce, or to taste
   2 cups cooked or canned black beans with 2 tablespoons liquid
   1 red bell pepper, seeded and julienned
   1 tablespoon dark rum
   salt and freshly-ground pepper, to taste
   cilantro sprigs for garnish
   Heat oil in large skillet over medium heat. Brown chicken on all sides; remove to a plate lined with paper towels. Sauté onion in pan drippings, stirring frequently until limp and slightly browned (about 8 minutes). Add garlic and cook, stirring 1 to 2 minutes. Return chicken to skillet and add orange juice, stock and chile sauce. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
   Add black beans and liquid and bell pepper strips; stir to combine. Simmer uncovered for 30 minutes. Stir in rum, salt and pepper to taste, and simmer another 15 minutes. Spoon into a large warm bowl and garnish with cilantro. Serve with stacks of warm tortillas.
   Yield: 4 to 6 servings
   Souce: Diane Halferty



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